Almond Butter Protein Shake

This drink was so filling and made a wonderful breakfast.  I was very ready for the weight room.

Ingredients:
1 tsp vanilla extract
2 TBS almond butter
1 scoop of vanilla protein powder of you choice
stevia (you can change the sweetener and use a different one.  If you use the stevia, about 6 drops are good, but not more than 8)
1/2 cup to 1 cup of water
1/2 cup almond milk (optional)
About a cup of ice cubes

Directions:
1. Place all ingredients in your blender.
2. Blend in your high power blender!
I'm not exact about the liquid  I start off with 1/2 cup of water and about 1 cup of ice cubes, then add almond milk and water until I get the consistency that I want.  I probably end up with about 1 cup of water and about 1/2 cup to a a cup of almond milk.

Carrot fries

Ingredients:

• About 6 large carrots
• 2 TBS olive oil
• Sea salt to taste
• 1/4 tsp chipotle powder (optional)

Instructions:

• Slice the carrots in fry size pieces as you see in the picture.
• In a bowl toss the carrots with the olive oil, sea salt, and chipotle powder
• Place the carrots on a parchment paper lined cookie sheet.
• Bake in the oven for about 15-22 minutes depending on how crispy or soft you like them.  I like them to still crunch so I go for less time. 

Chocolate Hemp Seed Smoothie

Ingredients:
2 cups almond milk
3 Medjool dates (pitted)
3 TBS unsweetened Dutch-processed cocoa
3 TBS hemp seeds
2 bananas
1/4 tsp cinnamon
About 6 ice cubes

Instructions:
Place all ingredients in a high powered blender and blend it up!
Enjoy!
This makes two very generous servings

Source: Adapted from the "Oh She Glows" website

Chiles rellenos con picadillo dulce

Ingredients:
7-8 poblano peppers
1/2 cup golden raisins
1/2 cup dry sherry, heated
1 1/2 - 2 lbs very lean ground beef
1 cup water
2 garlic cloves, minced
1 medium onion
2 tsp cumin
1 1/2 tsp cinnamon
1/2 tsp cinnamon
1 tsp ground black pepper
1/2 tsp ground cloves
salt to taste
1 cup slivered almonds
1 medium potato, cut into small pieces (In a Paleo diet, potatoes are controversial - some people using them and some not.  I recently read something that said that they are not less healthy than sweet potatoes and they are full of micronutrients.  However, you do want to avoid them if you have metabolic issues like diabetes, are trying to lose weight, or have a sensitivity to glycoalkaloids, that can cause a leaky gut in some people.  You will have to make a personal decision about potatoes depending on your own health issues.  Personally, I try to limit them, but I do eat them occasionally.  In a Mexican picadillo, how can you not have potatoes if they are not bad for your health. Okay, I've rambled on too much now).


1. Prepare the chiles.

• I like to roast them on a comal.  However, some people do this on an open flame on the stove and others in the broiler.  I haven't tried the broiler method because I like to watch them and turn them to make sure they are nice and black and charred evenly all around.  
• When they are ready, put them in a plastic bag or in a covered bowl to let them steam a few more minutes.  This makes them softer and easier to peel.  
• Peel the charred/black part of the skin off the chiles.  Open them carefully with a knife and cut the seeds out.  

2. Prepare the picadillo

• Soak the raisins in the hot sherry and soak for 20 minutes.
• In a large skillet over high heat, add the ground meat and water, simmer, and cook uncovered. breaking up the ground meat.  Add the potatoes cut into small pieces.  Continue to cook until the water begins to evaporate. 
• Add the garlic and onion and let simmer.
• Add the raisins and sherry together with the remaining ingredients, except slivered almonds. 
• Reduce heat and simmer until flavors are well melded and potatoes are fully cooked. 
• Add the almonds before serving. 

Serves 4-5

Grapefruit Strawberry Smoothie

I love this smoothie.  The combination of the grapefruit and strawberry flavor is delicious. The strawberry softens the taste of the grapefruit so that you get a really good sweet and tart flavor.  I don't make it often because Atzin does not like the taste of grapefruit.  But if you like grapefruit, this smoothie will just make your tastebuds very happy.

2 small grapefruits
2 cups strawberries
1/4 cup cashews
2 medium oranges
2 cups of ice cubes

I made 1/2 this recipe this morning and it made a very generous portion.  The full recipe can make enough for two very generous large cups or three smaller ones.

Lobster Guacamole

So much lobster, how will I us it all? Lobster Guacamole sounded good.

1 1/2 cup lightly shredded lobster (You can use any combination of shrimp, crabmeat, or lobster)
3 Tbs. fresh orange juice
1/4 cup chopped fresh cilantro
2 Tbs. minced fresh serrano or jalapeño, including seeds; more to taste 
1 Tbs. extra-virgin olive oil
1/2 tsp. chipotle powder
Kosher salt
2 6- to 7-oz. ripe avocados, preferably Mexican
2 tsp. fresh lime juice; more to taste

1. In a medium bowl, combine the lobster, orange juice, cilantro, chile, the olive oil, chipotle powder, and salt. 
2. Let the mixture sit for 20 minutes.
3. Halve and remove the pits of the avocados. Use a spoon to scoop the avocado into the bowl.

4. Along with the the lime juice, mash the avocado gently with the pestle or a fork, leaving some chunks. Add two-thirds of the seafood mixture to the bowl. Season to taste with more lime juice, salt, and chile. Use the slotted spoon to top the guacamole with the remaining seafood just before serving. 

Mexican Chocolate Ice Cream

This ice cream was delicious - probably one of the best ice cream recipes I have tried.  This was the perfect 4th of July dessert to go along with some chipotle salmon.  I wanted to post Zamani's chocolate face after eating it, so I may update it once I get the photo of his chocolate covered face. Source: Modified slightly from Elana's Pantry

• 2 (13.5 ounce) cans  coconut milk, unsweetened (do not use the light)
• ¼ cup agave nectar or honey
• 1 cup dark chocolate chunks
• 1 tablespoon ground cinnamon
• pinch celtic sea salt
• ¼ teaspoon cayenne pepper
• 1 teaspoon instant espresso
• 1 tablespoon vanilla extract

1. In a medium saucepan, heat coconut milk and agave to a boil
2. Reduce immediately to a simmer, then remove from heat
3. Mix in the chocolate, stirring constantly until chips are completely melted
4. Cool mixture in pan on counter for 1 hour
5. Stir in the cinnamon, salt, cayenne, espresso and vanilla until thoroughly combined
6. Add mixture to your ice cream maker, following directions per your machine
7. Serve

Vegan Raw Carrot Cake

This cake was my first experiment with raw un-cooking.  This was delicious.  I am definitely planning on making again soon.  With these hot days, it's not to have a cake that doesn't require turning on the oven.  Source:  This Rawsome Vegan Life website.

Cashew lemon frosting:
1 1/2 cups cashews
Juice from 1 lemon
2 tablespoons liquid coconut oil 
2 tablespoons coconut nectar
1 teaspoon vanilla powder
water, as needed

Carrot cake:

3 large carrots, peeled and chopped into small chunks 
1 1/2 cups gluten free oats
2 cups dates
1/2 cup dried coconut
1 teaspoon cinnamon 
1/2 teaspoon nutmeg

To make the frosting: blend all ingredients in your high speed blender until smooth, adding water as needed. Taste it - mmm. Put in the fridge.

To make the cake: process the oats into flour in your food processor then throw the rest of the ingredients in the food processor and process until it all begins to stick together.

Assembly: press half the cake mixture into a small spring form pan (mine is about 4 inches). Gently take this out and put on a plate, then put in the freezer until it's solid. Do the same to the remaining half of the cake mixture. Spread about 1/3 of the frosting onto the top of one of the cake layers. Put it in the freezer until the layer of frosting is hard. Place on the other cake layer and frost the entire thing, I let it set in the fridge overnight. 

Mexican Chicken with "Rice"

Continuing on my Mexican theme, this is one of those really easy to make staples in a Mexican kitchen.  The arroz con pollo that makes a quick dinner on busy nights.  This version, of course, is healthified as my son would say.

2 tablespoons olive oil1 medium onion, diced
1 cup celery, finely diced
1 head cauliflower, trimmed
1 (4 ounce) can green chilies, diced
1 pound boneless, skinless chicken breast, grilled and diced into 1-inch pieces
1 teaspoon celtic sea salt (add more to taste if needed)ground cumin, oregano and chili powder to taste
1 avocado
grated cheese, if desired
salsa if desired

1. In a large skillet, heat olive oil over medium heat
2. Saute onion over medium heat for 10 minutes, until soft
3. Add celery to skillet and saute for 5 minutes
4. Place cauliflower in a food processor with the "S" blade and process until the texture of rice.   
5. Add cauliflower to skillet, cover and cook 5-10 minutes, until soft
6. Mix chilies and chicken into skillet
7. Stir in salt, cumin, oregano and chili powder
8. Serve, topping with avocado, cheese and salsa if desired